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Milk Street: The New Home Cooking

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Milk Street Recipe
Milk Street Bowtie Tamarind Dipping Sauce

Tamarind Dipping Sauce

20 minutes

2 cups

Tamarind pulp is sold in blocks and will keep for several weeks in the refrigerator. A blender gave the sauce its smooth consistency.

2 lemon grass stalks, trimmed, bottom 8 inches chopped
1 large shallot, chopped
3 tablespoons grapeseed or other neutral oil
1 serrano chili, stemmed and chopped
1 tablespoon tomato paste
1 tablespoon finely grated fresh ginger
2 1/2 cups water
2 ounces tamarind pulp
5 tablespoons packed light brown sugar
1/4 cup fish sauce
1 tablespoon soy sauce
3 tablespoons lime juice (1 to 2 limes)
Ground black pepper
Ingredients
  • 2

    lemon grass stalks, trimmed, bottom 8 inches chopped

  • 1

    large shallot, chopped

  • 3

    tablespoons grapeseed or other neutral oil

  • 1

    serrano chili, stemmed and chopped

  • 1

    tablespoon tomato paste

  • 1

    tablespoon finely grated fresh ginger

  • cups water

  • 2

    ounces tamarind pulp

  • 5

    tablespoons packed light brown sugar

  • ¼

    cup fish sauce

  • 1

    tablespoon soy sauce

  • 3

    tablespoons lime juice (1 to 2 limes)

  • Ground black pepper

Directions